You may be curious about a way of making wine intermediate between using fresh fruit and making kit wines. Increasingly popular, the hobby of making wine from grape juice comes in two
Sauvignon Blanc originated in the Loire Valley of France, and people started cultivating it as a wine grape starting sometime in the 19th century.
I seem to have extracted too much tannin during primary fermentation of my Cellar Craft Carmenère kit because the must is quite tannic and bitter. This is probably because instead of just
In a recent issue of WineMaker, I read with some alarm your caution against burning sulfur sticks in a wet barrel. Not only did I make that error (in three beautiful, one-year-old
I always put my Zinfandel through malolactic fermentation. The manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage? I add about 1/4 tsp of sulfite per
The benefits of fermenting or aging wine in toasted oak barrels are indisputable and unmatched by any other type of wood. Not only do oak compounds impart aromas and flavors as well
Wine Wizard In a recent issue of WineMaker, I read with some alarm your caution against burning sulfur sticks in a wet barrel. Not only did I make that error (in
Back in 1995 I took my first viticulture course. I had returned from a short stint as a college instructor in Northern Minnesota, which proved a bit too cold for a third